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October 23, 2019

Brown Butter Bourbon Pecan Chocolate Chunk Blondies

Brown Butter Bourbon Pecan Chocolate Chunk Blondies are chewy, crunchy, and loaded with gooey pockets of chocolate! The bourbon gives them a subtle kick without being overpowering! This easy and crowd-pleasing dessert recipe is perfect for holiday parties! And don’t worry about the bourbon getting you tipsy… it’s only a small amount and cooks out during the baking process.

Bourbon Pecan Blondies

Say hello to my new favorite Fall recipe: BROWN BUTTER BOURBON PECAN CHOCOLATE CHUNK BLONDIES!

This recipe is heavily inspired by my internet-famous brown butter bourbon pecan chocolate chunk cookies! Have you made them yet?! They’re seriously AMAZING!

Brown Butter blondies But with the holidays quickly approaching, I knew I wanted to create a blondie version that would be equally beloved! The main difference between these two recipes? These blondies are So much easier! That’s because unlike the cookie recipe, you don’t need to chill the butter, or the cookie dough, or roll the cookies and bake individual trays! Instead, you’ll simply brown the butter, combine all of the ingredients into one bowl, scrape the batter into a baking dish, and bake for 20 minutes. It’s that easy!

These brown butter blondies are perfect for holiday parties and cookie trays! And they travel great, especially when they’ve fully cooled.

Ingredients for Blondies

  • butter: unsalted butter works best for baking, especially when you’re browning the butter.
  • light brown sugar: but dark brown sugar can work!
  • one egg plus one egg yolk: discard the egg white, or place it in a storage container and pop it in your fridge for a future use.
  • bourbon: I use bulleit bourbon because that’s what we have on our bar cart. But I think any variety will work! Not a big drinker? Pick up a mini bottle at the liquor store! They’re usually located near the checkout and are perfect for baking recipes that call for small amounts. Or buy a big bottle and try some of my other recipes like bourbon molasses cookies or cinnamon apple bourbon hand pies!
  • vanilla extract: a small amount enhances all of the other flavors.
  • flour: binds all of the ingredients together. Use all-purpose flour for best results.
  • salt: a dash of salt balances out all of the flavors.
  • cinnamon: adds a subtle spice that goes great with the bourbon, pecans, and chocolate.
  • toasted pecans: toast them in the oven or on your stovetop then let them cool before chopping. and chocolate chunks: but you could easily use chocolate chips instead.

Bourbon Pecan Blondies

What is Brown Butter?

Brown butter is simply regular butter that has been cooked just long enough to toast the milk solids. Basically all you’re doing is melting the butter and then continuing to cook it a little longer. It takes about 5 minutes and enhances almost any recipe that calls for butter.

How to make Bourbon Pecan Blondies

  1. Preheat Oven: You’ll want to preheat your oven to 350 degrees (F) at least 30 minutes prior to baking!
  2. Brown the Butter: This is basically just melting the butter, but then continuing to cook it until it’s golden brown and smells slightly nutty.
  3. Combine Ingredients: Just be sure not to over mix! Other wise your blondies will be cakey!
  4. Bake: But be sure not to OVER bake! About 24 to 28 minutes should do it. Visually, you’ll want the edges to be firm and golden and the center to be just slightly wobbly.
  5. Cool: Ok, so this is the hardest part! You’ll need to cool in pan for at least 1 hour before cutting. But I prefer to cool completely in the pan and then slice! This helps the blondies cut into neat and tidy squares.

These thick and chewy brown butter espresso toffee blondies loaded with toffee are made in one bowl! So easy and SO delicious!

Can I skip the bourbon?

This recipe was developed specifically to include bourbon. So if you’d prefer to skip it, I would suggest you try my White Chocolate Butter Pecan Blondies, instead. They’re very similar, and you can simply use chocolate chunks instead of the white chocolate chips.

Thick, chewy, and exploding with flavor, these Brown Butter Bourbon Pecan Chocolate Chunk Blondies are going to be in heavy rotation this holiday season! They’ll stay chewy and delicious for several days. But my favorite way to serve them is warm with a scoop of ice cream on top.

Blondie Recipes

  • Chocolate Cranberry Walnut Blondies
  • Brown Butter Espresso Toffee Blondies
  • Chewy Brown Butter M&M Blondies
  • Brown Butter Walnut Chocolate Chip Blondies

Brown Butter Bourbon Pecan Chocolate Chunk Blondies are chewy, crunchy, and loaded with gooey pockets of chocolate! The bourbon gives them a subtle kick without being overpowering! This easy and crowd-pleasing dessert recipe is perfect for holiday parties! And don't worry about the bourbon getting you tipsy... it's only a small amount and cooks out during the baking process.

Bourbon Pecan Blondies

5 votes

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Brown Butter Bourbon Butter Pecan Blondies

Prep 15 mins

Cook 20 mins

Inactive 15 mins

Total 50 mins

Author Ashley Manila

Yield 8x8 pan

Brown Butter Bourbon Pecan Chocolate Chunk Blondies are chewy, crunchy, and loaded with gooey pockets of chocolate! The bourbon gives them a subtle kick without being overpowering! This easy and crowd-pleasing dessert recipe is perfect for holiday parties! And don't worry about the bourbon getting you tipsy... it's only a small amount and cooks out during the baking process.

Ingredients

  • 4 ounces unsalted butter, melted until browned
  • 1 cup light brown sugar, firmly packed
  • 2 and 1/2 Tablespoons bourbon
  • 1 teaspoon vanilla extract 
  • 1 large egg plus one egg yolk, at room temperature
  • 1 cup all-purpose flour 
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup toasted pecans, roughly chopped
  • 6 ounces semi-sweet chocolate, chopped into chunks 
  • Flaky sea salt, for sprinkling, optional 

Instructions

  1. Preheat oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper. Spray parchment, and any exposed pan, lightly with non-stick spray, set aside.
  2. In a saucepan over medium heat, melt butter until browned (see post for more on this if needed).
  3. Remove from heat and cool for a few minutes, then scrape the butter into a large heat proof mixing bowl.
  4. Whisk in the brown sugar and mix until well combined. Stir in the bourbon and vanilla. Then add in the egg and egg yolk, beating until combined. 
  5. Using a rubber spatula, fold in the flour, cinnamon, and salt, mixing until just combined. Finally, fold in the pecans and chocolate. Scrape the batter into the prepared pan. 
  6. Bake for 24 minutes, or until the edges are firm and golden and the center is just slightly wobbly.
  7. Cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt before serving, if desired. 

Courses Dessert

Cuisine American

50K Shares

Filed Under: Bars, Buns and Brownies, Blondies, Christmas, Pecan Recipes, Thanksgiving

Reader Interactions

Comments

  1. Marilyn Vang says

    October 25, 2019 at 5:09 pm

    Curious, no baking powder or soda?

    Reply
    • bakerbynature says

      October 25, 2019 at 7:23 pm

      That’s correct! Most blondie recipes don’t use either. That’s what makes them so dense and chewy 🙂

      Reply
  2. Rita says

    October 27, 2019 at 6:14 pm

    Gluten free option?

    Reply
    • Science_Chick says

      October 29, 2019 at 3:08 pm

      I make GF blondies regularly. Try KAF’s Measure for Measure or your favorite other GF APF substitute, but leave the egg white in. They will need a little more structure from the egg white’s protein than GF APFs have.

      Reply
  3. C.J. says

    October 30, 2019 at 9:55 pm

    I made these and they came out perfectly. 2 days later, still moist.

    Reply
  4. Deeptti Tandon says

    November 3, 2019 at 12:34 am

    Is there any replacement for eggs as I am allergic to eggs.

    Reply
  5. Jeannie says

    November 15, 2019 at 11:05 pm

    Can you double this recipe? What size pan and. How long?

    Jeannie

    Reply
  6. Renee says

    December 5, 2019 at 6:18 pm

    Made these with my “bonus” daughter and we had a blast. I thought they turned out amazing, a little strong on the bourbon flavor though. although I’m not sure if that was due to my other half being liberal with the bourbon. 🙂 I brought these to a party and they were devoured! highly recommend this recipe for something new to try!

    Reply
  7. Josephine Ferro says

    December 8, 2019 at 1:28 pm

    I made these for Thanksgiving and they were a huge hit! They came out perfectly moist and I did a whole theme by using Wild Turkey bourbon for the holiday haha…my family got a kick out of that and my dad got inspired to make a bourbon and brown sugar turkey baste All because of this dessert. So it turned into a Wild Turkey Thanksgiving

    Reply
  8. Shanna says

    February 28, 2020 at 5:07 pm

    Fantastic! I used rum as I had no bourbon but I’d definitely try these again with the bourbon. I weighed all my ingredients, doubled the recipe and it turned out great….although I’d add about 2-3 mins of baking time if doubling the recipe in one baking pan next time. The browned butter gives these bars a lovely toffee note. Thank you for sharing such a great recipe

    Reply
  9. Meagan says

    May 1, 2020 at 8:18 pm

    Just made these….waiting for them to cool but they smell so delicious and look so amazing!! I used aged rum and I am so excited about it. I love your recipes and have posted my attempt at your Chocolate Cheesecake Bars…they were perfect by the way. Thank you!! I am @meagzm on IG. Keep the recipes coming!!

    Reply
  10. Susan P says

    May 28, 2020 at 4:44 pm

    Is there even a hint of the bourbon once it’s baked? If so my 91-year-old mother would not eat.

    Reply
    • bakerbynature says

      May 28, 2020 at 6:45 pm

      Yes, the bourbon flavor definitely comes through.

      Reply
  11. Win says

    September 1, 2020 at 4:25 am

    Which semisweet chocolate chips brands are you using? It melted nicely!

    Reply
  12. Meg says

    October 26, 2020 at 9:53 pm

    Can you omit the pecans?

    Reply
    • bakerbynature says

      October 27, 2020 at 1:28 pm

      Sure!

      Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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